Peanut Butter Shortbread Bars

These bars are insanely decadent and ridiculously delicious.  They are actually easy enough to make but do require a bit of time.  I highly recommend making them but only if you are baking for a crew.  You'll send yourself into a sugar coma if you eat them all!

I think you could omit the peanut butter, but I havent tried it yet.  I will update when I do.  I also used the scale for measuring ingredients this time, but I'll update with other measurements if I make it again.

UPDATE: the chocolate seized when I melted it so I would like to try it with coconut oil next time.  Also, it's important to bake the shortbread layer till you see a little browning on the edges.  And finally, measure the salt for the caramel layer (I'm talking to those of you that never measure the salt).

Peanut Butter Shortbread Bars
makes a lot, maybe 24 small but rich servings

For the shortbread layer
200 g flour
1 tbsp cornstarch
100 g sugar
170 g unsalted butter cubed
1/4 tsp salt

Preheat oven to 325.  Process the flour, cornstarch, and sugar in the food processor.  Add in cubed butter and salt, pulsing till the mixture resembles small breadcrumbs.  Press into a greased 9x9 baking dish (an 8x8 will give you a thicker shortbread layer).  Bake for 25-35 till the edges are just beginning to brown.  Place in the fridge to cool a bit while you wait for the caramel to finish cooking.

For the caramel peanut butter layer
14 oz can sweetened condensed milk (or make your own!)
1 stick plus 3 tbsp unsalted butter
150g (or 3/4 cup) sugar
1 tbsp sea salt
4 tbsp peanut butter
1/4-1/2 cup crushed peanuts (optional)

Melt the butter in a medium saucepan, then add the condensed milk, butter and sugar and mix over low heat.  Stir almost constantly and increase the heat to medium-low, a low simmer.  Continue to stir almost constantly, reducing heat to prevent a full boil as needed. Continue to stir and cook for 35-45 minutes, until it's deep tan gold color.  Remove from heat immediately when finished and transfer to a heat proof bowl (glass pyrex works great), then let cool briefly.  While it's still warm, add peanut butter and mix thoroughly.  Pour gently over the shortbread (it's ok if your shortbread is still warm).  Sprinkle crushed peanuts over the caramel and lightly press them in.  Put in the fridge to chill.  It should be firm enough to press your finger in gently and hold the shape.

For the chocolate layer
320 g (or 2 cup) chocolate chips (milk or dark or a mix)
50 g (or 3 tbsp) unsalted butter (try it with coconut oil)

Melt chocolate and butter/oil slowly in the microwave at low power or use a double boiler.  When it's smooth, pour over the chilled caramel.  Chill again till firm.  Slice into thin bars.

Cajeta aka Mexican Caramel Sauce

I am in love with Cajeta.  It has this insane wonderful blend of cinnamon, vanilla, and sweet caramel.  The smell of the house when it's cooking is enough to make anyone drool.  It's just a little bit of heaven in a jar.

Cajeta
makes 3 small jars (I think, but we do quite a bit of "tasting" as we go)

1/2 gallon goat's milk
2 cups sugar
2 whole cinnamon sticks
shake of kosher salt
1 tablespoon vanilla extract
1 whole vanilla bean, split + seeds scraped out (optional but please dont skip it)
1 teaspoon baking soda


In a large pot, mix milk and sugar on medium-high (make sure the total liquid is halfway up the pot at most).  Add the cinnamon sticks, salt, vanilla extract and vanilla bean seeds plus the empty vanilla bean pods. Bring to a boil while stirring quite often.  Watch it to be sure it doesnt boil over.

When the milk comes to a boil, remove from the heat and call in the kids for the fun part.  Stir in the baking soda. It will rise and get frothy like magic!

Return to heat, and stir about every 10 minutes or so (making sure to scrape the bottom of the pot).  Keep the mixture at a gentle simmer.

After about an hour and a half, the mixture should start to turn golden brown. Remove the cinnamon sticks and the vanilla beans.

Keep stirring until the mixture coats the back of the spoon, about 15 to 30 minutes. Allow the sauce to cool slightly and then pour into small or medium ball jars.

You can keep it in the fridge for a week OR

Canning Cajeta
Clean out that big pot and add enough water to cover the jars by an inch.  Bring it a boil.  Add the jars.  Start the 20 minute timer after the water returns to a boil.  Remove the jars to a dish towel on the counter.  Let them cool to room temp.  Test the seals.  If they didnt seal, you can try processing them again or you can keep them in the fridge to use within the week.  If they did seal, make a cute label and gift them.